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–+ servings
Taste of Summer Lemon Blueberry Yogurt Cake

Taste of Summer Lemon Blueberry Yogurt Cake

I derived this recipe from Food Network's Ina Garten. It tastes just like summertime to me, and it is beautiful when it's sliced. It has become a summer staple in our house.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 1 loaf
Course: Dessert
Cuisine: American
Calories: 3224
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 1½ cups unbleached or whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon Kosher or sea salt
  • 1 cup vanilla yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 or 3 lemons (for 2 teaspoons zest and ⅓ cup juice)
  • ½ teaspoon pure vanilla extract
  • ½ cup fresh blueberries
  • 1 tablespoon flour
  • ½ cup vegetable oil
Lemon Syrup
  • ⅓ cup sugar
  • ⅓ cup lemon juice (from the lemons above)

Method
 

  1. Zest lemons to get 2 teaspoons of zest. Juice lemons to get ⅓ cup.
  2. Toss blueberries in 1 tablespoon flour. Set aside.
  3. Grease and flour a loaf pan. Preheat oven to 350°F.
  4. Sift together the dry ingredients.
  5. In a large bowl, whisk together yogurt, 1 cup sugar, lemon zest, vanilla, and eggs. Add dry ingredients. Whisk until thoroughly combined.
  6. Using a spatula, gently stir in the oil. Add the blueberries and stir just until combined.
  7. Pour into loaf pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let stand in pan for 10 minutes.
  9. In a small saucepan, bring ⅓ cup sugar and ⅓ cup lemon juice to a boil. Stir until sugar is dissolved.
  10. Put a cooling rack on a baking sheet. Remove the cake from the pan and place on the cooling rack. Slowly pour the sugar and lemon juice over the cake, letting it soak it up.
  11. Let cool completely.

Nutrition

Calories: 3224kcalCarbohydrates: 481gProtein: 55gFat: 130gSaturated Fat: 23gPolyunsaturated Fat: 67gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 503mgSodium: 2373mgPotassium: 1363mgFiber: 13gSugar: 316gVitamin A: 914IUVitamin C: 155mgCalcium: 1061mgIron: 7mg

Notes

I would only use fresh blueberries for this cake. I would not try frozen or canned.
Low in sodium.

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